Monsupello
Pinot Nero Junior 2024
Regular price
CHF 14.50
Immediate availability
Last 5 bottles remaining
| Denomination | IGT Provincia di Pavia |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Lombardy (Italy) |
| Grape varieties | 100% Pinot Nero |
| Aging | Upon racking, the flower wine is extracted and, after three decantings, will be put to refinement and complete malolactic fermentation in steel tanks. It will then be bottled after light stabilisation and microfiltration. |
| Year | 2024 |
| Product name | Pinot Nero Junior 2024 |
| Color | Ruby red. |
| Perfume | Broad and intense fruity bouquet. Clear notes of jam, morello cherry and small fruits. |
| Production method | Guyot dry pruning is carried out from the end of November, maintaining a number of 7-8 buds per vine. From May, superfluous shoots are removed and main shoots are tied off; these are basic operations to maintain a good vegetative and productive balance of the plant, especially in the case of young vines. At the beginning and end of August, after veraison, two grape thinnings are carried out to better distribute the vine's production over the shoots closest to the stump and to avoid bunch clusters (the main cause of grey mould attack in wet years); thinning out the bunches, which favours better grape ripening, allows for a greater concentration of sugar and phenolic substances and a healthier product. For more than 15 years we have been practising the grassing of the vineyards to create a more balanced vine-root ratio and to safeguard the insects that are useful to the vineyard; for the same reason, pesticides with a low environmental impact are used and the use of chemical herbicides is avoided. The grapes are harvested by hand, in 18 kg crates. |
| Region | Lombardy |
| Country | Italy |
Details
Perfume
Color
Serve at:
14 -16 °C.
Longevity:
05 - 10 years
Decanting time:
1 hour
Pairings
Meat
Cheese
Pork
Producer
Monsupello
From this winery
- Start up year: 1893
- Oenologist: Stefano Torre, Federico Fermini
- Bottles produced: 320.000
- Hectares: 50
Once upon a time, and it's still here. It's 1893 when the Boatti Family in the municipality of Oliva Gessi, in the heart of the Oltrepò Pavese, writes the most beautiful and important page in the history of Italian sparkling wine: at Cà del Tava, one of the great crus of the winery, the seal between Monsupello, Pinot Nero, and Chardonnay is stamped.
Daring what is new, dreaming it, imagining it, and making it real: in the name of the father, Carlo Boatti, and today with his children Pierangelo and Laura. With different sensitivities and attitudes, they are interpreters of future horizons, in the contemporaneity of their sparkling wines. Read more
Daring what is new, dreaming it, imagining it, and making it real: in the name of the father, Carlo Boatti, and today with his children Pierangelo and Laura. With different sensitivities and attitudes, they are interpreters of future horizons, in the contemporaneity of their sparkling wines. Read more
| Name | Monsupello Pinot Nero Junior 2024 |
|---|---|
| Type | Red still |
| Denomination | Provincia di Pavia IGT |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 100% Pinot Nero |
| Country | Italy |
| Region | Lombardy |
| Vendor | Monsupello |
| Origin | First hillside belt in the municipalities of Torricella Verzate and Oliva Gessi |
| Climate | Exposure: South-West. |
| Soil composition | Clay-limestone. |
| Cultivation system | Guyot |
| Plants per hectare | 5000 |
| Yield per hectare | 70 q. |
| Harvest | Mid-September |
| Production technique | Guyot dry pruning is carried out from the end of November, maintaining a number of 7-8 buds per vine. From May, superfluous shoots are removed and main shoots are tied off; these are basic operations to maintain a good vegetative and productive balance of the plant, especially in the case of young vines. At the beginning and end of August, after veraison, two grape thinnings are carried out to better distribute the vine's production over the shoots closest to the stump and to avoid bunch clusters (the main cause of grey mould attack in wet years); thinning out the bunches, which favours better grape ripening, allows for a greater concentration of sugar and phenolic substances and a healthier product. For more than 15 years we have been practising the grassing of the vineyards to create a more balanced vine-root ratio and to safeguard the insects that are useful to the vineyard; for the same reason, pesticides with a low environmental impact are used and the use of chemical herbicides is avoided. The grapes are harvested by hand, in 18 kg crates. |
| Wine making | Winemaking begins with destemming and then, after a one-week period of cold pre-maceration, moves on to alcoholic fermentation, which lasts around 12 days. |
| Aging | Upon racking, the flower wine is extracted and, after three decantings, will be put to refinement and complete malolactic fermentation in steel tanks. It will then be bottled after light stabilisation and microfiltration. |
| Total acidity | 5.8 gr/L |
| PH | 3.58 |
| Residual sugar | 5.0 gr/L |
| Dry extract | 26.0 gr/L |
| Allergens | Contains sulphites |